Bourbon Pecan Creme Brulée Tartlets

Delight in rich, creamy bourbon-infused custard nestled in a pecan shortbread crust, topped with caramelized sugar and candied pecans. A perfect indulgence.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pulse flour, ground pecans, brown sugar, and salt in a food processor. Add butter; pulse until sandy.

Step 2

Mix in egg yolk and vanilla until dough forms. Press into six 4-inch tartlet pans. Chill 30 mins.

Step 3

Blind-bake at 350°F (175°C) for 15 mins (with weights), then 5-7 mins uncovered. Cool completely.

Step 4

Heat cream and milk until steaming (do not boil).

Step 5

Whisk yolks, sugar, bourbon, vanilla, and spices in a bowl. Slowly pour in warm cream while whisking.

Step 6

Return mixture to saucepan. Cook over medium-low heat, stirring constantly with a spatula, until thickened to 82°C (180°F) or until it coats the back of a spoon (~8-10 mins).

Step 7

Strain through a fine-mesh sieve. Cool to room temp, then chill 2 hours until firm.

Step 8

Pipe or spoon chilled custard into cooled tart shells. Smooth tops.

Step 9

Chill 2+ hours to set fully.

Step 10

Sprinkle 1 tbsp raw sugar per tartlet. Torch until deep amber.

Step 11

Top with candied pecans and a pinch of flaky salt.

Step 12

Candied Pecans (Quick Version): Toss 1/2 cup pecans with 1 tbsp maple syrup, 1 tbsp brown sugar, and 1/4 tsp cinnamon. Bake at 325°F (165°C) for 10 mins, stirring once.